AFRICAN CHICKEN DISHES RECIPES

Steps:

• Dry the chicken pieces with paper towels. Sprinkle both sides of the chicken pieces with salt, then put them in a medium-sized mixing bowl.
• Roughly chop the shallots, garlic and ginger, then put them in the bowl of a blender or food processor (or use an immersion blender). Mince the bird’s-eye chillies, shaking out as many seeds as possible as you go. Roughly chop the banana chillies and fresh coriander. Add these to the food processor or blender.
• Add the peppercorns, sugar, chilli powder, paprika and 10 grams of salt to the food processor or blender and process the ingredients to a coarse paste. Add the fish sauce, vinegar and lime juice, and process the ingredients to a rough purée.
• Stir the coconut milk into the purée, then pour the marinade into the bowl holding the chicken. Mix well to ensure the pieces are coated with marinade and refrigerate for three to eight hours, mixing occasion­ally. Take the bowl from the fridge an hour before cooking the chicken.
• Preheat the grill element of the oven, turn­ing it to high. Take the chicken out of the bowl and wipe off as much marinade as possible. Place the pieces skin-side up in one layer on a baking tray. Grill the chicken on high until the skin is deep brown and slightly charred in spots, then turn the oven to baking mode at 200°C (390°F) and bake the chicken for eight minutes for breasts, and 10 minutes for thighs.
• While the chicken is cooking, pour the marinade into a heatproof serving dish (such as enamelled cast iron) just large enough to fit the chicken pieces a little snugly in one layer. Place over a medium flame and bring to the boil, then lower the heat and simmer, stirring often, until the sauce is a nice coating consistency. Taste the sauce and correct the seasonings, as necessary. If it's too spicy add more sugar and/or coconut milk.
• After the chicken has baked for 8-10 minutes, take the pan from the oven. Pour any chicken juices into the serving dish and mix well. Place the chicken in the dish and spoon the sauce over the pieces to lightly coat them. Place the dish in the oven and bake for another 8-10 minutes.
• Take the dish from the oven, place sprigs of fresh coriander over the chicken pieces and serve immediately with rice or potatoes.

Steps:

• Heat olive oil in a large, heavy skillet over medium heat.
• Stir in the onion, garlic, and bay leaf, and saute until onion is lightly browned.
• Mix tomatoes, curry powder, and salt into the skillet, and continue cooking about 5 minutes.
• Mix in the chicken, and cook 15 to 20 minutes, until no longer pink and juices run clear.
• Reduce skillet heat to low.
• Stirring constantly, gradually blend in the coconut milk over a period of about 10 minutes.
• Mix in lemon juice just before serving.